recipe:

SIBO-Friendly Recipes herbed shrimp
with rice

 
herbed shrimp.png
 

I keep a bag of frozen, cooked shrimp on hand at all times. It’s great for emergency (or anytime) protein. I usually have some rice on hand too – cooked in bone broth for extra nutrient density and flavor. This dish comes together in no time – even if you’re cooking it from scratch. 

INGREDIENTS

  • 12-15 medium-large cooked frozen shrimp, thawed

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • ¼ cup chopped parsley

  • 1 cup white rice, washed (swirl in 2-3 changes of water, in saucepan)

  • 2 cups homemade bone broth

  • Salt and pepper to taste

DIRECTIONS

  1. Make rice first. Remove extra starch by putting rice in medium saucepan and swirling in 2-3 changes of cold water. Pour off starchy water and repeat until water is clear. (You don’t have to drain it in a colander. Just pour the water off the side of the pan.)

  2. Add 2 cups bone broth to drained rice and 1 teaspoon sea salt

  3. Bring rice to boil, then lower to a simmer and cover. Cook 20 minutes without stirring. Then turn off heat and stir once before serving.

  4. For shrimp: In a medium skillet, heat 1 tablespoon olive oil to medium-high. Add shrimp, lemon juice, salt and pepper and stir until shrimp is heated (2-3 minutes).

  5. Serve desired number of shrimp over ½ cup white rice. Sprinkle everything with parsley just before serving.